Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.

Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.

To assemble lasagna, spray a 9x13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and ½ cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn't stick and bake for 40 minutes. Remove foil and bake for another 10 to brown the cheese. Remove from oven and let stand for 10-15 minutes before slicing and serving.

Notes

For the soupy messy version that I sort of loved (pictured in the post), just use regular lasagna noodles and boil them prior to baking. Also, add another cup of the cottage cheese mixture + another egg to help it bind together. This will be a mess, as you can see, but it is reeeeally yummy, especially the next day when it holds together a little better.

The flaxmeal adds a nice flavor/texture and helps the lasagna hold together, but I don't think it would be essential if you didn't have any on hand.

Recipe by Pinch of Yum at http://pinchofyum.com/creamy-tomato-lasagna-florentine